Chocolate And Nut Fudge

Let’s face it, even though fudge is something you can enjoy 365 days a year, we only want to splurge on it during the holidays. Am I right?

I never knew that making fudge could be so simple (well, at least this recipe is). You only need five ingredients and you probably already have them. Amazingly, with so few ingredients, the texture and taste is spot on. It’s soft, sweet, and rich. It’s oh so fudgy. Yes, I described fudge as fudgy. 😉

You don’t need any fancy kitchen tools. Specifically, you don’t need a thermometer, which I am officially categorizing as fancy. Cool, right? I always thought you needed one to make these decadent treats, but this recipe proves me wrong. I’m okay with being wrong… this time. 😉

This recipe is SUPER easy and REALLY fast to whip up. It took me less than 15 minutes! (Excluding the chilling time, but that doesn’t really count because the fridge is doing all the work at that point.)

Couldn’t you simply sink your teeth into one these fine beauts? As you can see, I did. 🙂

I find plain fudge to be a bit boring so I added pecans. It adds a little crunch to every bite. Plus, who doesn’t like a chocolate and nut combo?! (Unless you’re allergic to nuts… then by all means skip them because this is still a fabulous recipe without them.)

I’m fairly certain that you will make friends for life if you give these decadent treats out this holiday season.

Chocolate And Nut Fudge Recipe
(Makes about 64 pieces, or less if you like bigger pieces)

Ingredients:

3 cups semi-sweet chocolate chips

1 can (14 ounce) sweetened condensed milk

1/8 teaspoon salt

1 and 1/2 teaspoons vanilla extract

1 cup pecans, chopped

Directions:

Line an 8 x 8 inch baking pan with parchment paper, grease it and set it aside.

In a medium saucepan, on Low heat, heat the semi-sweet chocolate chips, sweetened condensed milk, and salt until everything is melted.

Remove the pot from the heat and stir in the vanilla extract.

Gently mix in the chopped pecans.

Spread the warm chocolate mixture in the prepared pan evenly.

Chill it for about 2 hours or until it’s firm.

Remove it from the pan by lifting the edges of parchment paper.

Cut it into squares. I cut them into very small pieces because it is very rich, but feel free to make bigger if you desire.

I never make fudge normally, but finally got around to it this year and really liked it! Plus it’s so easy, and like you said — minimal ingredients. 🙂 This is the way I love fudge — extra chocolatey with nuts! Pinned.